Sweet, salty and rich with plenty of umami flavor – these jammy Ramen Eggs (Ajitsuke Tamago) are simple, versatile and perfect in your ramen bowl, or any other way you eat them!
My simple marinade for these ramen eggs includes mirin, soy sauce and one non-traditional secret ingredient!
Hard boiled, soft boiled, poached, fried, omelette, scrambled…. when it comes to eggs, anything goes in our household. We love eating eggs!
Marinated or seasoned eggs is one of my favorite ways to eat soft boiled eggs (and even hard boiled eggs). I’ve tried different versions of seasoned eggs – pickled eggs and Chinese tea eggs being two that I really like.
But Ramen Eggs (Ajitsuke Tamago) have always been my favorite! And with good reason. They are easy to make, and are packed with flavor.
Ramen eggs are a staple in our fridge. It’s not so much that we always eat ramen eggs, but we always eat eggs. Any kind. I prefer soft boiled eggs, while my husband likes hard boiled eggs for an on-the-go breakfast or snack.
So invariably, there are seasoned eggs as well, so that we don’t have to worry about salt and pepper when snacking on them.
So what’s so great about Ramen Eggs (Ajitsuke Tamago)?
One word – flavor!
OK, another word – versatility. The base of a seasoned ramen egg is so simple, but you can also infuse the marinade with different spices. But if you are adding other flavors, such as garlic, ginger, star anise or other spices, you have to heat the mixture to allow those spices to properly infuse into the liquid.
My simple marinade for these ramen eggs include only soy sauce and mirin, and it doesn’t require any heating, so it’s very easy. Sometimes I may add some caynenne pepper for a kick though.
My non-traditional ingredient for ramen egg marinade
Typically, ramen eggs are marinated in a simple solution of soy sauce and mirin. But I like to mix in one other ingredient that’s not traditional, but does plenty to elevate the flavor – mushroom soy sauce!
This is optional, but if you already have it, or you have ready access to it, I totally recommend it! It’s a Chinese condiment, not Japanese. If you want the Japanese equivalent, you can use Koikuhi sauce instead, but mushroom soy sauce is easier to find. This is a Chinese dark soy sauce that’s been infused with straw mushroom flavor, giving it some amazing umami flavor on top of the sweet, aged richness of dark soy sauce.
Another feature (advantage?) of using mushroom infused dark soy sauce is the deep color that it yields to the ramen eggs (as you can see in the pictures). Rich, sweet, salty… I guarantee these will be the best ramen eggs you’ve ever had! 🙂
This ramen egg marinade has such robust flavor, that you only need to marinate the eggs for a minimum of two hours. Occasionally, I leave the eggs in the marinade for about 24 hours and this will often make the flavor permeate all the way into the egg yolk! This makes the yolks taste extra jammy and rich, almost like they were preserved!
I do recommend leaving them in the fridge at least overnight, but if you’re in a hurry, marinate them for a minimum of 2 hours. Then you can transfer the eggs into an air-tight container and store them in the fridge for up to 4 days.
We love eating these ramen eggs in sandwiches or with rice (with a softer yolk, cooked for 5 minutes), or just snack on them whenever.
Can I re-use the marinade for more eggs?
Absolutely! The marinade is definitely re-usable. I’ve used the marinade for up to 3 weeks. I store it in an air-tight container in the fridge and re-use it whenever I’m preparing more eggs.
Sometimes, I might use a little of the mainade to marinate chicken to make caramelized soy chicken, like in this easy chicken ramen.
It’s a little different from the classic marinate egg recipe, but I think you’re going to LOVE the addition of mushroom soy sauce, which really elevates these ramen eggs!
Notes on making this recipe
Cook the eggs
I prefer to boil my eggs for these ramen eggs, in already boiling water (hot water method). I bring the water to a boil and then momentarily remove the pot from the heat (to make the bubbles subside) and gently lower the eggs into the water.
Return the pot back to the heat and cook the eggs on a low simmer. This will reduce the chance of the eggs bumping into each other and cracking.
You can also boil the eggs with the cold water method (eggs in cold water). This is also a great method to soft boil your egg. However, I prefer the hot water method because,
- The heating time can vary depending on the pot you use and your stove (how long it takes for the water to come to a boil)
- I don’t have to wait for the water to boil to start timing the eggs.
- It’s faster, and ALWAYS consistently 5 ½ – 6 minutes with the hot water method.
Cool and peel the eggs
Once the eggs are cooked, dunk the eggs in an ice bath (you can also use ice water or running cold water too) so that they stop cooking immediately.
The easiest way I peel the eggs, is to gently crack the egg shell from top to bottom. Then starting from the bottom (the wider end) of the egg I start peeling the shell a little at a time. I do this under running water because it just makes it easier to peel!
You need to make sure the egg surface is smooth for ramen eggs for purely aesthetic reasons. Otherwise the marinate will very clearly highlight the raggedy surface.
Make the soy sauce mixture
Since this is a no cook marinade, you can just place all the ingredients in a container and stir to mix. If you want to add spices like, garlic, star anise and chili etc, you will have to heat the soy sauce mirin mixture to infuse the flavors. Allow the heated mixture to cool to room temperature before you add the eggs.
Let the ramen eggs marinate for a minimum of 2 hours, but you can even let them marinate for 12 hours upto 24 hours too! If you do want to marinate it longer, I recommend maybe adding a little water to the marinade. This is to dilute the saltiness of the soy sauce because some may find it too salty.
Refrigerate is if you are going to keep it for longer than a few hours. These will taste fantastic straight out of the fridge, at room temperature or even slightly warmed up too!
These glorious ramen eggs will warm up in a bowl of ramen without overcooking the jammy egg yolk.
Other recipes you may like,
If you loved these ramen eggs, I’ve now shared an incredible recipe to make Ramen Deviled eggs, that are filled with a creamy Miso filling! It’s so pretty and so delicious!
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Kitchen Timer – Set the time so you know when to take out the hard boiled eggs
Slotted spoon – to help move the eggs from the pot to a water bath
32 ounce Deli Containers – I love these containers to marinade these eggs. They hold the marinade and then hold enough eggs in them as well.
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Ramen Eggs
Ingredients:
For the eggs
- 4 – 5 large eggs 2 oz in weight (plus more in case any of the eggs crack!)
For the marinade
- ¾ cup Mirin or Aji mirin
- ¼ cup regular soy sauce
- ¼ cup dark soy sauce if you can’t find it, substitute with an equal amount of regular soy sauce + 1 tbsp brown sugar
Optional spices
- ½ tsp cayenne pepper
- 2 cloves of garlic, or 1 inch piece of ginger sliced
- 1 star anise
Instructions:
Ramen Eggs
- Fill a saucepan with some water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about 1 inch of water above the eggs.
- Add some salt or a little vinegar to the water (this is to prevent the egg whites from running out if there’s any cracking of eggs while cooking).
- Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).
- Lower each egg gently into the water. (If any eggs crack while being lowered into the water, I would use them to make omelette or scrambled eggs instead!).
- As soon as you’ve lowered all the eggs into the water, place the lid back on, and immediately set the timer as follows to cook the eggs to your preference.
5 ½ minutes for set, but soft egg whites, and runny egg yolks – these eggs are really delicate.6 minutes for a set white, but runny egg yolk. 6 ½ minutes for a set white, a jammy/runny egg yolk, and as seen in the pictures in this post – this is my favorite. 7 minutes for a set white, and a half set egg yolk. - When the time is up, remove the eggs and immediately place them in a bowl with cold running water, for at least 2 – 3 minutes, OR place them in an ice bath for a few minutes.
- Carefully peel the eggs by gently tapping them on a hard surface to create little cracks along the surface. (The eggs cooked for 5 ½ minutes will be trickier to peel than those cooked for 7 minutes).
- Once peeled, place the eggs in the (cooled) marinade. For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.
- Let the eggs marinate for at least for 2 hours, or 8 – 12 hours for best results, or even up to 24 hours.
- Remove the eggs from the marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 4 days.
- Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.
Marinade
- Place the marinade ingredients in a tall container with an air-tight lid. Whisk to combine (if you added sugar, make sure the sugar is completely dissolved). The basic marinade is now ready.
- If you want to infuse the marinade with more flavor, place it in a small saucepan, along with ¼ cup of water. Add chili, or garlic, or ginger, or star anise (or all), and bring the marinade to a simmer. As soon as the sauce starts to simmer, remove it from the heat and let it cool to room temperature.
- Put the infused marinade in a tall air-tight container, along with the cooked eggs to marinate, as described above.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Derik says
So do they marinate at room temp overnight or do they marinate in the fridge overnight?
Dini says
Hi Derik,
They are marinated in the fridge, since cooked food should not be left at room temp. overnight usually.
Derik says
Thank you for the speedy response. My first trial is in the fridge now.
AC says
Great recipe. it was perfect.
Lou says
This recipe is the best for ramen eggs!
TC says
Everyone loves it! Thx!
James says
Hi! I was wondering if, after leaving the eggs over night, if you could re-heat them or doing this would spoil the egg (or make the yolk hard).
Dini says
Hi James
I usually just let the egg heat up in the hot broth. I don’t re heat them by cooking it again as it can remove the seasoning it absorbed and you risk overcooking the egg yolk. I would also not advise reheating and cooling the marinade as this can lead to it going bad faster.
Hope that helps
Vicky says
I boiled 8 eggs but I only used some tbsp of the Sauces with ginger and garlic powder (Packed Theo into a plastic bag). One egg was broken during Peeling but I dipped Into the Marinade and Shared it. All tried and wanted to Eat More without waiting for the ramen.
RB says
Made these with the intention of making ramen and ate them all before that ever happened! These are my new go-to snack or quick breakfast! Perfect ratio of marinade flavors & such a treat. I didn’t have dark soy for the first batch, so I used low sodium soy + brown sugar, and only made half the marinade since I was short on mirin- was still delicious. Have you tried the mushroom dark soy in these?
Dini says
Hi RB!
I’m so glad you enjoyed the eggs! We make it as a snack often in our house too 🙂 It’s pretty hard to stop eating them.
I do use mushroom soy sauce or some sort of dark soy sauce, because dark soy sauce isn’t too salty and balances the saltiness a little for me. You can use Indonesian dark soy sauce which is ketjap manis and that is sweet. So it adds more sweetness to the marinade too.
If I know I’m keeping the eggs for about 4 – 5 days, then I might add a little water to prevent the eggs from getting too salty as well.
I hope that helps!
Brooke says
I made this recipe a couple weeks ago to go with the easy chicken ramen, and I loved the eggs so much that I plan to make them again this weekend as a snack! I marinated the eggs overnight and the addition of the mushroom soy sauce is just magical for flavor and color. I followed the boiling instructions and the 6.5 minute timing turned out perfectly for me. I keep chickens so I am always looking for great egg recipes and this one is a hit!
Rowena Tebaldi says
I like steaming my eggs (6 or 8, or 10 minutes, max of 11 minutes vs boiling. Does it mean i need to marinate the eggs longer?
Dini says
Hi Rowena
The marinating time isn’t dependent on how you cook the eggs or how long they were cooked for either. You can marinade the eggs as per the recipe as long as the egg white is firm.
I hope that helps!
Gaby Ejercito says
This was my first time ever making ramen eggs and they turned out perfect!
Trish says
This has been my go-to recipe for marinated eggs! The base is flawless and so easy to do well. Foolproof!
Jenin says
I loved your recipe it was sooooo good but I made a mistake…I forgot one egg in the air tight container for a week. Do you think I can’t still reuse the marinade but remove the egg? Or is it bad?
J says
I forgot do give you 5 stars ⭐️As you deserve.
Dini says
Hi Jenin
I’m so glad that you enjoyed the recipe!
If the egg hasn’t gone bad, then the marinade should be good to use it again for new eggs! If the egg isn’t good to eat, then I would get rid of the marinade unfortunately! If you’re unsure, I would just make a new batch of marinade to be safe.
I hope that helps!
Harry says
My daughter wanted Ramen for her birthday dinner, but we couldn’t go out like we usually do. So I decided to make ramen myself and this was a part of that. Everyone really liked these a lot and my wife is saying I have to keep making them and keep them stocked all the time now so she can eat them for breakfast lol… so I guess it’s a good thing these are so easy to make and quite delicious I agree! Cheers!
Peppy says
JUST PERFECT. The sweetness, the flavor is just perfect. Just like the one I used to eat growing up. I can’t thank you enough!
Dini says
I’m so glad you liked the recipe Peppy, thank you so much for letting me know! 🙂
Kalow says
When done with the marinating can you eat it warm? If so how do you heat it because I love my soft boiled eggs warm especially with ramen
Dini says
Hi Kalow
Usually the ramen eggs warm up in the hot broth of the ramen. If you store the eggs in the fridge, just let the eggs (that you are going to use) come to room temperature. Then when they are served with the hot broth, they should warm up.
I prefer not to heat the eggs separately because it can overcook the center.
Camille says
I’m so excited to have found this recipe. I always order extra eggs when ordering ramen. I can’t begin to describe how much I love them. Thank you so much for sharing this recipe.
Grace says
I am struggling to get 1-1/4 cup of liquid of marinade to cover 4 eggs. Am I reading the receipe incorrectly?
Dini says
Hi Grace
You need to use a narrow tall container (as I have used). If you use a wider container, then you will need more marinade to cover the eggs.
O_o says
I used a wider based bowl, but I put a heavy plate over them to weigh them down so they were all submerged
minmegs says
Try using a travel tea mug or similar tall skinny container. Maybe a Voss water bottle!
Yvonne says
Hi Dini, does the same 6 1/2 minutes cooking time apply if I double or triple the recipe to say 10 / 15 eggs? Also, are we using fridge cold eggs or room temperature eggs? Thanks!
Dini says
Hi Yvonne
Sorry for the late reply
As long as the eggs are in a large pot with enough space and enough water to cover them, the timing should still apply.
I also use room temperature eggs as it is easier to get consistent results.
I hope that helps!
Molly says
Wow, these worked out so well! I appreciated the detailed instructions about the process of cooking the eggs. Took them out at 6 1/2 minutes and they were exactly the doneness I was hoping for. I used mirin, soy sauce and a little ginger, and couldn’t believe how flavorful they became even after 1 1/2 hours. I’m excited I can finally recreate ramen eggs at home.
Heather says
I lost this recipe for a while and was so sad. I ended up trying a bunch of others I found online and they have been nowhere near as delicious. Thank you thank you!
Hunter says
Loved the recipe! With the spices listed in the recipe, would you recommend combining some of them? (ie. cayenne pepper+ginger+star anise) Or leaving them separate?
Thanks!
Dini says
Hi Hunter!
You can use all, or just a combination of them!
I love adding garlic, chili, star anise, szechuan pepper, and spring onions into mine. But I also love ginger, spring onions, and chili too 🙂
Mui says
Since the mirin is a sake, would you recommend cooking the marinade a bit to evaporate the alcohol?
Dini says
Hi Mui
I personally haven’t had that be a problem. But if you prefer you can cook the mirin to evaporate the alcohol. Just make sure the eggs aren’t placed in a hot marinade because it will cook the eggs.
Hope that helps!
Adrianna says
This is awesome. I can see why these would be in the fridge regularly.
2 questions?
Couldn’t find mushroom soy – could I used dried porcini mushrooms in the marinade? Also – tips for peeling softboiled eggs – mine were a mess. LOL
Dini says
Hi Adriana
You can use any dark soy sauce, it doesn’t have to be mushroom soy sauce.
If you can’t find dark soy sauce you replace it with 2 tbsp extra soy sauce and 2 tbsp brown sugar instead.
With soft boiled eggs, I find that older eggs tend to peel better. I also like to make sure the eggs are nice and cold before peeling them and I prefer to peel them under running cold water from a tap too.
I hope that helps!
Cat says
My very first batch of ramen eggs is marinating as I write this. I can’t wait to try them. You can get mushroom soy sauce online. Two brands to look for are Lee Kum Kee and Pearl River Bridge (the one I used, as it ships free with Amazon Prime.)
Cat says
I’m not talking to myself here, I just wanted to come back and leave a rating, since I ate the first egg this morning after about 10 hours in the marinade. It was wonderful! I think it will be fun (and tasty) to experiment with different kinds of seasoning, depending on what kind of ramen I want that day.
Solo M. says
Can I use the marinade again?
Jess says
The recipe says ” This can be re-used for up to 3 weeks.”
Joanna says
Very detailed and very useful. I have tried boiled eggs and it worked well. I will try the marinade soon. Thanks
Jane Torres says
1. How much mushroom soy sauce should be used. 2. Is the mushroom soy sauce in addition to regular soy sauce and dark soy sauce?
Dini says
Hi Jane
Mushroom soy sauce is a dark soy sauce, so if you have it you can use that for the dark soy sauce indicated in the recipe here.
I hope that helps!
Billie A says
Any way to keep these longer than 5 days? For instance if I add rice vinegar or even ACV and store them in the fridge?
Regular pickled eggs seem to last forever, I’m wondering if upping the acid (and water) here would let me keep them longer. I’m about to make a batch of veggie ramen that’ll undoubtedly end up with some freezer leftovers.
Dini says
Hi Billie
I recommend following a pickled egg recipe and then adding some soy sauce instead of some of the flavoring liquid in the recipe. I haven’t tried changing this into a pickled egg version so I can’t be sure what the shelf life would be. These also have runny egg yolks in the center too, which also may impact the shelf life.
I hope that helps!
Christine says
I love love love these eggs! I do 6-1/2 minutes and the yolks are perfect!
Kai b says
Perfect!!!
Denis says
Love your passion and explanation of your steps! Great job!
Chee Khoon SEE says
I made and love this recipe. It’s a keeper.
JS says
The other thing I do to prevent the eggs from cracking in the boiling water is to not put them in cold straight from the fridge… I let them come up to room temperature by putting them in a bowl of warm water while I’m waiting for the water to boil. Never cracked one yet.
Lisa says
I have made this recipe twice now! I was always having trouble getting my boiled eggs to have a “jammy” yolk as you describe and both times this has worked perfectly! Also, I have not had a broken egg (once in the water, I keep them in for the 6 and a half mins). I’ve left the marinade on for 12 and also 24 hours. Very flavourful and delicous – I’m addicted to them. Also I love how this recipe doesn’t require sale. Thank you!!!
Cheri says
What if you don’t like mirin what else can i use?
Dini says
Hi Cheri
It is hard to find a substitute for mirin in terms of flavor because it’s a sweetened sake. This is not a substitution, but to maintain the sweetness, you can use a mixture of water and sugar with a ratio of 3:1. Hope that helps!
Kayla says
I want to try this but I cant find mirin what can i use instead?
Dini says
Hi Kayla
Mirin is a sweeter version of Sake, so it’s a little hard to find an exact substitute for it. Here’s an article about what you might be able to use instead of Mirin.
I hope that helps!
Louise says
Really easy recipe with really tasty results! Thank you so much!
Susanna Vance says
I was wondering if you had ever cooked them in a pressure cooker (Instant Pot, etc.)? If so, any tips? Can you skip the marinade if you do it this way?
Dini says
Hi Susanna
I personally prefer not to boil eggs in an Instant pot, as I don’t like the texture of the egg whites after high pressure cooking. However if you do want to cook the eggs in the IP, I would recommend google to find a tutorial for soft boiled IP eggs.
Also, the eggs needs to be cooked with the shells on, so if you did cook the eggs in the marinade in the Instant pot, the marinade is not able to penetrate through the egg shell to marinate the eggs. So you will have to peel the cooked eggs and place it in the marinade afterwards.
Hope that helps
David says
After the marinade infusion has cooled, should I remove the star anise and ginger slices or leave them in over the couple of weeks that I’m using it?
Dini says
Hi David
You can leave them in or take them out. The longer you leave them in, the stronger the flavors will become in the marinade.
If you dont want the spice flavors to get stronger then I recommend taking them out
Tom says
I’ve been experimenting with the instantpot cooking times. There are a lot of methods online. I have a little more kinks to work out but 3 min high pressure, 1.5 min natural release, immedite ice bath seemed to work the best. You might need to adjust it for your pressure cooker and the amount of eggs. (I have an instantpot 8qt)
Roosterhead says
I have really enjoyed this recipe. It’s become a staple in my diet. I do have a question. How do you generate the nutritional information for the eggs? I get the egg information from the eggs but how do you know the amazing from the absorbed marinade?
Dave says
There are a couple tricks to work that out but the easiest is to get the nutritional info for the marinade batch you made, weigh it before and after the eggs are done and calculate the info based on the difference divided by the number of eggs you made up. It may not be exact but should get you close enough that it won’t matter
Z says
My favorite part of going out for ramen was the eggs! I love this recipe! I just completed the recipe and looking forward to trying the finished product in several hours (o made the version where I heat up the marinade). Thank you!
Charseal says
Thank you for the recipe. I made it yesterday and just had it for dinner tonight…it was awesome and tasty!!
andrea says
I love this recipe, the eggs taste delicious!
do you have any heads up on how to regenerate the eggs for the service to get back the runny texture of the yolk?
Dini says
Hi Andrea
I’m so glad you liked this recipe! 🙂 I’m sorry I’m not sure what your question is… Could you please rephrase the question if possible?
Thank you!
Dini
Devonté Lewis says
I read that you can refrigerate the marinade for 3 weeks, but is it okay to freeze it?
Dini says
Hi Devonté!
You should be able to freeze the marinade with no issues! Just make sure the eggs arent marinating in the marinade when you do… 🙂
Fraize says
Do not follow the boiling instructions. You will break your eggs. Slowly bring cold water to a boil with the eggs already in the cold water. Do this and your eggs won’t break open.
Dini says
Hi Fraize
Yes, cooking the eggs from cold is the other way to do it. However, I prefer the hot start for these ramen eggs. To prevent the eggs from cracking, I lower the heat to a simmer and then lower the eggs gently. The more vigorously the water is boiling, higher the risk is of the eggs cracking, and this can be prevented by lowering the heat to a simmer (or temporarily removing the pot from the heat until you add the eggs).
The reason I prefer the hot start (especially for soft to semi soft boiled eggs) is because,
1) The eggs are actually much easier to peel even though they are very soft.
2) I can set the timer for the cook time and get consistent results, every time. It’s difficult to get consistent results with the cold start method, because it’s hard to tell when the eggs will start cooking as the water heats up, and how long it takes for the water to come to a boil. This can all vary depending on the pot you use, how much water you have, the stove etc. This creates too many variabilities for me to translate to a consistent recipe for my readers. Plus, the cold start obviously takes longer too.
On the other hand, for hard boiled eggs, you could use the cold start method without much issue. However, if you do prefer the cold start method for these ramen eggs as well, by all means, go for it! I hope that helps. 🙂
Kaitlyn says
If the water is cold when you start then you won’t get micro cracks in the shells which are necessary to separate the membrane from the white part of the egg and will make it nearly impossible to peel. It is best to start with really cold eggs and really hot water. I get a rolling boil going and then lower the temperature to make the water more stable just before adding the eggs and continue to adjust it and turn it down if the eggs are bouncing around too much so they don’t break.
Lawrence says
So, I love the flavor. Question, I’ve found that when marinating for 24 hours, they’re great in ramen when they’ve had a chance to diffuse into the broth, but just by themselves they are SO salty. Am I doing something wrong or is this just by design? Should I add mirin or some water to adjust for a more long term brine?
Dini says
Hi Lawrence!
Usually ramen eggs are only marinated for a few hours before being served with ramen. But I like to keep mine for longer because I like to eat them by themselves too. If you find the marinade to be too salty, you can definitely add some water to dilute the seasoning if you wish. Adding more mirin will add more sweetness, which isn’t a bad thing either, so you could go either way! Hope that helps 🙂
Emma Isfosur says
By the time i got through the presentation & reached the recipe i was famished. Turned out perfect no left overs for snacks eaten same night all be making more soon.Next time all have to hide in order to enjoy later. Thank you
Daniel Miller says
Just sub Low Sodium Soy Sauce for the regular stuff.
Andreas says
If the egg white cracks when peeling them, can you marinade them anyway? Does it affect the marinade or eggs more than visually?
Dini says
Hi Andreas
I have marinated eggs that cracked while peeling. It may affect the eggs, but not in a bad way. The marinade will get through to the inside of the egg through the crack and marinate the egg from the inside a little too. There will be a difference visually because of this, and if the marinade reaches the egg yolk, it will color and flavor the egg yolk too. But it’s still fine to eat. 🙂
Megan says
I am so excited to try this out!! I was just wondering if you leave the eggs in the marinade in the fridge or just out at room temp? Please let me know when you can!! Thanks!!
Dini says
Hi Megan!
If you’re only marinating it for about an hour or two, then they will be fine at room temperature. However if you want to marinate them for longer, then I recommend that they are stored in the fridge. I hope you love this recipe as much as I do! 🙂
SK says
I love this so much! I’ve made it twice now without the added seasonings and just ate them over rice or with instant noodles. It gives me that warm comfy feeling.
I was just wondering what type of cayenne peppers to add to the marinade. Fresh peppers cut up or a tap of cayenne pepper powder.
Thanks!
Dini says
Hi SK
I’m so glad you liked these eggs! I often have this egg with plain jasmine rice too. 🙂
I use cayenne powder because that’s all that is accessible to me. But you can use fresh cayenne chili pepper too. I have used Thai red chili as well. Adjust the chili according to your taste too though.
KC says
I found the marinade to be waaay too vinegary.
Dini says
Hi KC
I’m not sure what happened because there’s no vinegar in the marinade ingredients here.
I recommend checking the soy sauce and/or mirin that you used to make sure it isn’t too vinegary.
Elora says
I have been looking for an easy ramen egg recipe for a few months. I was finally able to get all the ingredients I needed. I soaked the eggs for 15-16 hours. The eggs were AMAZING!!!!!! I am so happy I found this recipe! I need to go out and buy more eggs so I can make more haha!
Liz says
Such a perfect addition to a ramen bowl!! The marinade is divine!!
Justine Howell says
This sounds so interesting and a must for those of us egg lovers!! Gonna try this weekend, thanks!